Easiest Osso Buco – Instant Pot, Crock Pot, or Stovetop · I’m a Food Blog

The easiest way to make chopped bone marrow super tender-y osso buco.

How often do you see pasta as part of the menu at a good Italian restaurant? We usually never do. But if I see osso buco on the menu, I make room to order it. How can you not love a slow-cooked, melt-in-your-mouth beef bone marrow stew in a tomato sauce? Sometimes you also get a small spoon for the bone marrow. If it’s on the menu, it’s usually the best thing on the menu.

You can make it at home in an hour in the Instant Pot, cheaply and easily. It’s perfect for special occasions, but easy enough to wear on a weeknight.

What is osso buco?

Osso buco is an Italian dish of beef bone simmered for a really long time in a bone marrow sauce with white wine of Lombard origin. The long simmering time melts the connective tissue in the fillet and leaves you with melt-in-your-mouth meat. It tastes amazing because the cut throat is a complex muscle full of connective tissue that just falls apart. Because it’s slow fried on the bone (Roast beef meaning bone with a hole), the bone marrow fills the sauce and gives it incredible richness and flavor.

Historically, this recipe did not include tomatoes because they are a new world crop, but these days, almost everyone makes it with tomatoes. This version we’re making today takes it up a notch with a fresher-tasting tomato passata sauce instead of the classic tinned tomatoes, but if you don’t have passata, a good quality tinned tomato works just as well.

How to make osso buco

1. Bite the beef thighs well on both sides. I use the instant pot sear setting for 2-3 minutes on each side with a splatter shield on top and it honestly works better than doing it on the stove. The high sides of the Instant Pot mean a lot less splatter and mess.
2. Cook your scents. Transfer the beef thigh to a plate or something to catch the juices, then add the aromatics and cook until tender and translucent, about 2 minutes.
3. Deglaze with wine. Add the wine and scrape up any brown bits from the bottom of the Instant Pot with a wooden spoon or spatula. Let the wine cook until reduced by half, at least 2 minutes.
4. Braise. Add the beef thigh, passata, and herbs to the Instant Pot and simmer on high for 1 hour. You will be rewarded with the most tender and dense meat ever.

Osso Buco Instant Pot

Osso buco is a classic affair that’s kept fresh throughout the day, but if there’s one thing the Instant Pot (or any pressure cooker) excels at, it’s crushing the cooking time for these types of dishes. It is definitely the best option, in my opinion. If you don’t have one, you can do this by boiling it until tender on the stove – it will just take longer, about 4-6 hours. You can also brown the meat and spices in an ovenproof casserole or dutch oven, then transfer to a 250-300ºF oven for 4-6 hours. If you go to the stove or oven, check occasionally to make sure your liquid isn’t getting too low.

Osso buco pot (or even tray)

But what if you don’t have an Instant Pot on hand? The next best thing in this case is a pot. The pot can’t get hot enough to sear the meat, so you’ll still need to do some cooking on the stove, but it’s just as easy:

1. Brown your meat in a large skillet over high heat. Transfer to saucepan and set on high.
2. Cook the vegetables in same skillet until softened, about 2 minutes.
3. Add the wine and reduce for about 2 minutes.
4. Add passed. Once heated, transfer everything to the crockpot and cook slowly for 5-6 hours.
5. Lower the heat subside after about 2 hours.
6. Enjoy!

If you don’t have a pot, you can boil it in a pan – just add the thighs back in, partially cover and turn to the lowest heat. Check back every hour and add water or passata as needed.

Dinner and refreshments special

Traditionally, there are many more ingredients and steps for this dish, but here it is kept to a minimum and the flavors speak for themselves. Before writing this recipe, Steph and I went to a highly rated Italian restaurant. We tried their 24-hour osso buco made with beef tenderloin and extra marrow bones. It was amazing, but this is comparable and much easier.

The biggest step I removed is the flour dredge. The gizzard is usually dredged in flour and used to fry the meat and thicken the sauce. I don’t think this is necessary, the bone marrow thickened sauce is more than enough and for me, rolling out the flour is always messy. However, if desired, it will add a little extra body to both your meat and your sauce.

Beef against beef

The default choice of meat for osso buco is beef, but beef thighs can be pretty hard to find these days. It’s worth looking into if you want to stay true to the original. You should be able to find it in your local butcher shop or major supermarket. Beef tastes just as good (if not better) and is much easier to find and often even cheaper. Although beef should technically be lower cost, the rarity makes it more of a specialty product with specialty prices to match.

Osso buco ingredients

• KAS it’s a cheap cut that should be easy to find. If you can’t get it at your local grocery store, Whole Foods will carry beef thighs (but not beef).
• Plants to make a bouquet garni. I just threw in a sprig of oregano because it was what we had and it was wonderful. If you have bay leaves, fresh thyme, fresh Italian parsley, etc., feel free to throw in some. If not, just skip it – the recipe doesn’t need it.
• spent it is a strained uncooked tomato puree. I chose pasata because the fresh tomato flavor really brightens the dish, but if you have a can of regular crushed tomatoes, feel free to use that.
• White wine. The wine adds a complexity and authenticity to the dish that is impossible to replace. If you must go alcohol-free, you can swap it out for sodium-free chicken stock.

How do you serve it?

Osso Buco is usually served with risotto, gnocchi or pasta, but we like ours with bread or on its own. If you plan to eat this yourself, you may want to double the recipe to get enough meat for 2.

If you want to go really high (say for a Valentine’s dinner at home), a little caviar makes this one of the most extra surf and grounds you can make at home.

– Mike

Easiest Casserole Osso Buco Recipe Ever

Osso Buco doesn’t get any easier than 6 ingredients and 1 hour of cooking time.

It serves 2

Preparation Time 10 minutes min

Cooking Time 1 hour hour

Total time 1 hour hour 10 minutes min

• 1/4 medium onion torn apart
• 1 small carrot torn apart
• 2 carnation garlic slices
• 1 Religions beef or veal about 1 kilo
• 1 CUP white wine Pinot grigio/Italian white preferred
• 1/2 CUP PASSED or crushed tomatoes
• 1-2 bough fresh herbs I only used 1 sprig of oregano

• Roughly chop your onion, carrots and garlic.

• Heat your Instant Pot to cook up and add 1-2 tablespoons of oil. Pat the thighs dry and season generously on both sides with salt and pepper.

• Once your Instant Pot is hot enough (for me, that’s about 2 minutes past the beep) Sear your breasts 1-2 minutes on each side.

• Remove the thigh and add your onion, carrots and garlic. Cook until tender – 2-4 minutes.

• Add the wine and whisk, scraping up the brown bits with a wooden spoon. Reduce until about half of the wine remains – 2-3 minutes.

• Add passata, herbs if using and thighs to pot. Set the pressure to high and cook for 1 hour. Leave quickly when done and serve, garnished with grated Grana Padano or Parmigiano Reggiano cheese, red pepper flakes and flat parsley as desired.

Nutrition facts

Easiest Casserole Osso Buco Recipe Ever

Amount per service

Calories 545
Calories from fat 128

% Daily Value*

Fat 14.2 g22%

Saturated fat 5.3 g33%

cholesterol 203 mg68%

Sodium 175 mg8%

potassium 1142 mg33%

Carbohydrates 8.9 g3%

Fiber 1.2 g5%

Sugar 3.3 g4%

Protein 69.7 g139%

* Percent Daily Values ​​are based on a 2000 calorie diet.